If you’re craving a fragrant, spicy, and deeply satisfying dish, this Thai Green Curry with Jasmine Rice is exactly what you need. With tender vegetables (and your choice of protein), creamy coconut milk, and the bold, aromatic flavors of green curry paste, this Thai favorite comes together quickly and is perfect for busy weeknights or relaxed weekend dinners.
Served with perfectly steamed jasmine rice, it’s a one-bowl wonder that’s both comforting and impressive.
🛒 Ingredients
For the Curry:
- 2 tablespoons green curry paste (store-bought or homemade)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon vegetable or coconut oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup sugar snap peas or green beans
- 1 zucchini, sliced
- 1/2 cup bamboo shoots (optional)
- 1 tablespoon soy sauce (or fish sauce, if not vegan)
- 1 teaspoon brown sugar
- Juice of 1/2 lime
- Fresh Thai basil or cilantro, for garnish
- Red chili slices, for heat (optional)
Optional Protein Add-ins:
- 1 cup cubed tofu, pan-fried
- 1 cup cooked chicken, shrimp, or tempeh
For the Jasmine Rice:
- 1 cup jasmine rice
- 1 3/4 cups water
- Pinch of salt
👩🍳 Instructions
🍚 Step 1: Cook the Jasmine Rice
- Rinse the jasmine rice in cold water until the water runs clear.
- Add rice, water, and a pinch of salt to a saucepan.
- Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Turn off heat and let sit covered for 5–10 minutes. Fluff with a fork before serving.
🍛 Step 2: Make the Curry
- Sauté the curry paste
In a large pan or wok, heat the oil over medium heat. Add green curry paste and stir for 1–2 minutes until fragrant. - Add coconut milk
Pour in the coconut milk slowly, stirring to combine with the curry paste. Simmer gently for 3–5 minutes.
- Add vegetables and protein
Stir in broccoli, bell pepper, snap peas, zucchini, and bamboo shoots (if using). Add tofu or other protein if desired. Simmer for 7–10 minutes, until vegetables are just tender. - Season
Stir in soy sauce (or fish sauce), brown sugar, and lime juice. Adjust to taste with more lime, soy, or a pinch of salt. - Finish and garnish
Remove from heat. Sprinkle with chopped Thai basil or cilantro and red chili slices for color and heat.
💡 Tips & Variations
- Use homemade green curry paste for an authentic kick if you have time.
- Add a splash of vegetable broth if the curry becomes too thick.
- Customize with your favorite vegetables or protein options.
- For extra richness, stir in a spoonful of peanut butter.
🥡 Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Curry freezes well (without rice) for up to 2 months.
- Reheat: Gently reheat in a pot or microwave, adding a splash of water or coconut milk as needed.
🍽️ Final Thoughts
This Thai Green Curry with Jasmine Rice is a vibrant, soul-warming dish that’s surprisingly easy to make at home. Whether you’re new to Thai cooking or a seasoned curry lover, this recipe delivers bold flavor and creamy comfort in every bite. Try it tonight and bring a little taste of Thailand to your kitchen!